Ingredients

Directions

In a large skillet over medium heat, cook bacon until very crisp, about 8 minutes. Transfer to paper-towel-lined plate. Set aside.

In a medium pot, bring potatoes, 1 tablespoon salt, and enough cold water to cover by 2 inches to a boil. Reduce heat to medium and gently boil until potatoes are easily pierced with a paring knife, 12 to 15 minutes. Drain potatoes; then spread on a baking pan to dry, about 5 minutes. Using a ricer positioned over a large bowl, rice potatoes (or simply break them up finely with a fork).

Preheat oven to 375 degrees F with rack in lower third of oven. Meanwhile, in a large bowl, whisk together half-and-half and egg yolks. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in reserved bacon and all but 2 tablespoons Emmentaler. Pour mixture over potatoes and stir until combined.

In a small bowl and using an electric mixer, beat egg whites just until stiff peaks form. Fold
egg whites into potato mixture until combined. Pour into a 2 1/2-quart baking dish or soufflé dish.
Sprinkle with remaining Emmentaler. Bake until set and browned on top, 50 to 60 minutes.